recipe of the week: stuffed squash

i'm totally proud of this dinner! i invented it all by myself, hence why my quantities are questionable and the oven temperature is british (celsius?).

stuffed squash

2 acorn squash, halved, pulp and seeds removed
olive oil

chicken thighs, cubed
sprinkling of garlic and onion powder
heaped spoonful of mascarpone or other cream cheese

1C cooked rice
hearty shake of breadcrumbs
goodly grating of parmesan
a few shakes of garlic and onion powders
some salt

preheat the oven to 200 degrees.
brush olive oil over the halved squashes and lightly salt.
place face down a baking tray and bake for 20 minutes, or until a knife easily pierces the flesh.
remove squash from oven and turn heat down to 180 degrees.

fry the chicken thighs with a bit of salt and some of the garlic and onion powder.
stir in the cream cheese when chicken is cooked through and remove from heat.

mix the rice, breadcrumbs, parmesan, and seasonings.
add the cooked chicken and cream cheese.
spoon mixture into the cooked squashes.
cover in more breadcrumbs and parmesan.
bake for 10 minutes or until slightly golden and crunchy on top.